- 12
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/3 cup butter, melted
- 3/4 cup milk
- 14 oz sweetened condensed milk
- small box instant butterscotch pudding
- 24 oz cream cheese, softened
- 1 tsp vanilla extract
- 3 large eggs
Preparation
Step 1
1. Combine the cracker crumbs, brown sugar and melted butter. Press into the bottom of a grease and floured 9" or 10" springform pan. Bake at 350F for 10 mins and cool. Lower oven temp to 325F and place a baking pan with water on lower oven rack.
2. Whisk the milk, sweetened condensed milk and the pudding mix for 2 mins and let stand until semi-set.
3. In a large bowl, beat the cream cheese until smooth. Add the pudding mix and then the vanilla. Add the eggs one at a time. Do not over-beat the mix. Pour over the cooled crust and bake at 325F for 60-75 mins until the center is almost set and the top appears dull.
Note: Leave oven door half-open for about an hour with cake inside. Do not refrigerate cake until it has been cooled out of the oven for several hours.